Pavlova with Summer Berries

Ingredients

• 4 large Egg whites
• 1 cup Superfine sugar
• 2 teaspoons Cornstarch
• 1 teaspoon Lemon juice
• 1 teaspoon Vanilla extract
• 1.5 cups Heavy whipping cream
• 1 cup Fresh strawberries
• 0.5 cup Fresh blueberries
• 0.5 cup Fresh raspberries

Instructions

1. 1

   Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. 2

   In a clean glass bowl, beat egg whites until soft peaks form.

3. 3

   Gradually add sugar one tablespoon at a time, beating on high speed until the meringue is stiff and glossy.

4. 4

   Gently fold in the cornstarch, lemon juice, and vanilla extract.

5. 5

   Spoon the meringue onto the parchment paper, forming a circle about 8 inches in diameter with a slight indentation in the center.

6. 6

   Reduce oven temperature to 250°F (120°C) and bake for 60-75 minutes until the outside is dry and pale.

7. 7

   Turn off the oven and let the meringue cool completely inside with the door slightly ajar to prevent cracking.

8. 8

   Whip the heavy cream until stiff peaks form and spread it into the center of the cooled meringue.

9. 9

   Top with the fresh berries and serve immediately.